Lamburger (with sheep yogurt)
Recipe courtesy of Chef Brigid Callinan.
Makes 4 burgers, about 4 ounces each
Combine all ingredients in a bowl and mix with hands until everything is well-incorporated. Refrigerate overnight for the best flavor. Shape burger mixture into patties about 1 inch thick. Grill on medium high until medium to medium-well (the yogurt keeps the meat moist!). Serve on toasted buns with grilled red onion, tomato and a mixture of Sriracha, mayonnaise and brown mustard.
- 1 pound ground lamb
- 1 6-ounce container Bellwether Farms plain sheep’s milk yogurt
- 2 cloves garlic, minced
- ½ bunch mint leaves, minced
- 2 teaspoons ground cumin
- ¼ teaspoon garam masala
- 2 teaspoons kosher salt
- 1 teaspoon sambal or Sriracha chili sauce (more, to taste)
Combine all ingredients in a bowl and mix with hands until everything is well-incorporated. Refrigerate overnight for the best flavor. Shape burger mixture into patties about 1 inch thick. Grill on medium high until medium to medium-well (the yogurt keeps the meat moist!). Serve on toasted buns with grilled red onion, tomato and a mixture of Sriracha, mayonnaise and brown mustard.